At the conclusion of Tuesday night's dinner at Bacchus featuring Veuve Clicquot Champagnes and attended by winemaker Cyril Brun, Chef Adam Siegel said his challenge was to create food that played well with Champagne. While typically he might have to be careful to not overshadow the wines, in this case, he said, the wines were so strong he more had to meet their challenge.

What if, instead of being a cute little fairy tale girl with no respect for property, what if Goldilocks had some sense and happened to be just a little bit of a lush? Well, that'd be me. I've decided to explore every bar, pub, lounge and dive Milwaukee has to offer - in sets of three, just to be cute.